Gluten and Dairy Free Recipes

 

Gluten and Dairy Free Foods

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Gluten Free Bread

 

Bryanna, Moriah, and Kara

making some coleslaw.  

Bryanna, Moriah, and Kara making cole slaw!

Welcome to Kitchen Kids!

 

One of our favorite things to do is to EAT, and since we are on a gluten and dairy free diet we though it would be fun and helpful to put together some of the recipes that we like the best. 

 

We are in the process of developing a Cookbook. We hope that you will like the recipes as much as we do! 

 

 

Here is a simple recipe that you can try that tastes great!

 

Pumpkin Pie

(gluten, dairy and sugar free!)

 

2 cups of canned or cooked pumpkin or other squash

3 eggs beaten

1 cup coconut milk

½ cup honey

½ tsp vanilla

½ tsp salt

2 tsp cinnamon

¼ tsp nutmeg

1/4  tsp ginger

1/8 tsp cloves

 

If using fresh pumpkin or squash cut open and remove seeds.  Steam the pumpkin in large pot until tender.  Scrape out pumpkin flesh and let drain over a strainer. Place drained pumpkin in food processor or blender and blend until smooth. It is best to do this the day before or several hours ahead of time.

 

An alternative method for cooking your squash is to bake it whole in a 350 degree oven for 1 hour or until tender.  Be sure to pierce the squash before placing in oven on a pan.

 

Place pumpkin in a food processor or mixer along with all the other ingredients except for the spices and blend until smooth.  Put the spices in a small bowl along with a small amount of pumpkin mixture.  Blend well and then add to rest of mix.  This assures that there will be no clumps of spices in your pie.

 

Pour into prepared pie crusts and bake for 1 hour in a preheated 350 degree oven.

This pie is best served after it has been chilled for several hours or eaten the next day.

 

This recipe can also be made without a pie crust for a quicker dessert.

Sweet potatoes, yams and any winter squash can be used as well as can pumpkin.

 

Hint: For a creamier pie use only the top portion of the can of coconut milk. 

 

If you are allergic to eggs you may substitute 16 ounces of tofu which has blended smooth in the blender.

 

Pumpkin Pie!

For God so loved the world, that he gave his only begotten Son, that whoever believes in him shall not perish but have everlasting life.  John 3:16

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